Fudgy Chewy Brownies Pressure Cooker Recipe
This ultra-moist, rich brownie recipe uses your pressure cooker to create that signature fudgy-chewy texture without the risk of drying out. With simple pantry ingredients and pressure-cooked perfection, it's the weeknight dessert you never knew you needed.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 eggs large, room temperature
- 1 tablespoon neutral oil like vegetable oil
- 2 teaspoon vanilla extract
- ¾ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ¼ to ½ teaspoon baking soda optional
- ½ teaspoon kosher salt
Instructions
Instructions
- Melt butter and whisk with granulated sugar and brown sugar until smooth and shiny.
- Beat in the eggs, oil, and vanilla extract until thick and glossy.
- Sift in the flour, cocoa powder, baking soda (if using), and salt. Stir just until combined.
- In the pressure cooker, add 1 cup of water, insert trivet, and cover with foil or parchment.
- Pour batter into a parchment-lined 8-inch pan and place on the trivet.
- Seal the lid and cook on high pressure for 30 minutes.
- Quick-release pressure. Let cool slightly before cutting and serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Microwave for 10 seconds before serving for that fresh-baked softness.